Valorisation of dragon fruit peel in drinking yoghurt: Development, physicochemical, proximate, functional properties, and shelf-life evaluation

Dragon fruit peel (<i>Hylocereus </i>spp.), often discarded aswaste has gained interest for its anti-aging, anti-inflammatory, and anti-diabetic properties. Peels make upto22–44% (w·w^–1) ofthe fruit's weight and this waste could make asignificant effect onthe environment. Therefore, this study aimed todevelop adrinking yoghurt using dragon fruit peel extract asanatural colorant and evaluate its physicochemical, proximate, functional, and shelf-life properties. The sugar concentrations (4, 6, and 8% w·w^–1) and incubation times (4, 6, and 8 h) were changed tooptimise the product. Sensory evaluation by30 semi-trained panellists using a5-point hedonic scale identified 6% (w·w^–1) sugar and an8 h incubation asoptimal. Compared toplain drinking yoghurt, the dragon fruit peel (DFP) drinking yoghurt showed higher crude fat (2.87%), fibre (0.72%), ash (0.66%), moisture (84.08%), total antioxidants (824.3 mg TE·100 g^–1), flavonoids (0.22 mg QE^–1·mL^–1), and betalains content (0.0064 mg·mL^–1). During storage, DFP yoghurt's pH declined, with minimal betalain loss, and it remained stable for three weeks at 4 C without preservatives. This study demonstrates the potential of dragon fruit peel as a functional ingredient in yoghurt, offering nutritional and environmental benefits.